Photo: Nina Choi; Styling: Lisa Lee
Total Time
8 Hours 38 Mins
Yield
12 servings (serving size: 3 ounces beef, 3/4 cup vegetable mixture, and 1/3 cup sauce)

This pot roast calls for veggies and herbs you can find at your local famers market. If you can't cipollini onions, substitute pearl onions. Other large full-flavored greens like mustard greens or kale will work, as well.

How to Make It

Step 1

Place flour in a shallow dish. Sprinkle beef evenly with salt and pepper; dredge in flour. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add beef; sauté 10 minutes, turning to brown on all sides. Place turnip greens in a 6-quart electric slow cooker; top with parsnips, potatoes, and onions. Transfer beef to slow cooker. Add tomato paste to skillet; cook 30 seconds, stirring constantly. Stir in wine and broth; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute, stirring constantly. Pour broth mixture into slow cooker.

Step 2

Place peppercorns and next 4 ingredients (through parsley) on a double layer of cheesecloth. Gather edges of cheesecloth together; secure with twine. Add cheesecloth bundle to slow cooker. Cover and cook on LOW 8 hours or until beef and vegetables are tender. Discard cheesecloth bundle. Remove roast from slow cooker; slice. Serve with vegetable mixture and cooking liquid. Garnish with thyme sprigs, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

vonnykleinman's Review

mka47401
January 07, 2012
I don't normally rate recipes but this is a home run each time I make it.

kellylent
May 17, 2015
Strike's me odd no one else felt the same way

hmsktm's Review

stevenbrown4
January 03, 2013
WOW! This is superb. The flavors are so unique, yet warm and comforting. Such a change from the typical pot roast. This is going to be in my permanent rotation. That said, it took me over an hour to prepare. I suggest prepping the veggies first, then proceeding to brown the meat, that way you put the beef and broth mixture into the crockpot immediately. I used baby gold potatoes and left them unpeeled and whole. I cut the pearl onions in half rather than quarters so they stayed intact. I did not have cheese cloth so I just threw the herbs and spices into the pot. I was able to pick most of them out before serving. I had no peppercorns so I just added a little more ground pepper.

carriel531's Review

Cookingirl2
January 04, 2012
N/A

amyrwc's Review

CatCon23
February 27, 2011
I didn't have cheesecloth--I tied up a bunch of parsley with bay leaves and thyme with string, threw in garlic separately and left out the peppercorns. My other modifications were addition of carrots and I used Trader Joe's greens mix with mustard greens, turnip greens, spinach and a few other greens, and chicken broth instead of beef broth. It was very good, with enough tasty sauce. It also was so easy to make, could easily be done during the week.

jmeleeS's Review

Hawkwoman
January 28, 2013
Great alternative to traditional pot roast! I loved all the flavors in this slow cooker pot roast; especially the turnip greens! Even my husband (who was very suspect of the green leafy pieces in his pot roast dish) enjoyed the greens in this one. I included some carrots, a whole spanish onion (chopped) in lieu of the cipolini and used a whole container of tomato paste. I only floured one side of the beef (mistake, but didn't notice any issues in final product) and slow roasted the whole 8 hours. The meat fell apart so easily and all the veggies really made this a hearty, but delicious meal! Since all the veggies are in season and it's cold out, this is a wonderful winter roast dish. I would absolutely make this again; Enjoy!

LornaLee's Review

jmeleeS
March 12, 2012
I have NEVER liked pot roast. But my Honey has been asking me to make one for years. He bought me a large slow cooker for Christmas with the hope that I would consider making one for us (I love kitchen gadgets and I needed a larger crockpot than the one I got in the '70's). Until I found this recipe, I really didn't have a good recipe to work with. This recipe is easy and I had almost all the ingredients on hand. I exchanged kale for turnip greens, and actually tried parsnips for the first time. I LOVED it, and so did honey. The wine added such a great depth of flavor to the broth. The next day when the meat was gone, I added more beef broth & water, about 2 C each, and 1/2 C barley, cooking all on high for 5 hours in the slow cooker until the barley was done. Voila! Now I had made the best Beef Barley soup ever! Definitely try this recipe...you won't be disappointed!

Cookingirl2's Review

BBRANTLEY55
October 14, 2012
Love it! Different from the regular pot roast. I use what veggies I have: carrots, whatever kind of potatoes, even acorn or butternut squash. Kale is great, but whatever I have on hand is good. I think it is important to cook the tomato paste for 30 sec to a minute, until it turns darker. Then add the broth and stir til all is blended, may want to use a whisk or fork. I don' t usually have red wine, so of course, I leave it out. I cook it in the oven for a couple of hours at 350, covered tightly (for a good beef pot roast, longer on a bottom roast).

Hawkwoman's Review

amyrwc
March 09, 2011
Love this recipe! A very welcome change from the "usual" beef stew. Had to use collard greens as no turnip greens in store. Can't imagine it would be any better with turnip greens.

stacylynn's Review

stacylynn
August 29, 2013
This was excellent. I did sub kale for turnip greens, carrots for parsnips, & chopped vidalia onion (sauteed after browning the beef, add tomato paste in, then deglaze) for the cipollini. The only problem I had with the recipe the first time was fitting everything into my slow cooker. 2nd time around I decreased the greens & nestled the meat down into the veggies instead of laying them on top. Hopefully this will also take care of the problem that the meat didn't cook in the lovely sauce the first time & wasn't as flavorful as the veggies turned out. A definite repeat in my house.